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Baking Tips, Please! (Patreon)

Published:
2021-05-12 03:01:45
Imported:
2023-03

Content

I'm working on a scene with Nick and am having some trouble because I am decidely not a baker (I can cook okayish, but baking requires an actual attention span). I've tried resorting to websearches for Nick's baking-ese, but feel like this makes his dialogue too generic as I have no way to differentiate between what is common trivia versus what would actually be impressive for Nick to know.

Soooo . . . If any of you are accomplished bakers and feel like helping an author out, please share some less commonly known baking tips or hacks! What pro knowledge should Nick possess that your average baker wouldn't?

Bonus cookies if these tips involve literal cookies, since that would best fit the scene's current version. 💙

Comments

Anonymous

You can use sparkling water for baking. It causes cakes to rise better and results in a fluffier texture.

FlamingFlyingV

My years of working at the family diner are coming in clutch right now >:3 You can substitute eggs for mayo with cake and cookies. Three tablespoons mayo for each egg called for in the recipe. The best Christmas cookies I've ever had were made with mayo Substituting oil for melted butter and milk for water improves most simple recipes Adding an extra egg to cookies or brownies make them cakier Also you can make cookies with boxed cake mix??? I didn't know this until a coworker of mine made these awesome chocolate chip funfetti ones

Anonymous

The average weight of an egg included in a recipe is between 50g and 60g, weighing eggs when not sure about the size is a lifesaver

celestialdreams

I've learned so much from these comments but thought I'd share some tips I've adapted from recipes for my original chocolate chip cookie recipe (won't share the secret ingredients hehe but happy to share some of the techniques): -Always use european butter - it has a higher fat content than American butter and therefore makes baked goods creamier, more moist, and delicious -Brown butter - there are quick video tutorials online but really it takes minutes, you're looking for that nutty smell, the butter will start to crackle and you'll see separatation of curds - it's normal to see things settle on the bottom of the pan; the butter ends up a mostly golden brown color rather than a full brown --on that note, don't brown all the butter called for in a recipe - save some (I save about 20%) to add into the browned butter - this helps balance out some of the richness you're going to get from brown butter (and make it so you don't have to compensate by adding extra salt or sugar); you still want to add a little bit of water to the brown butter once it's cooled slightly (not right when it's hot or you will get splattered) -Measure everything by weight in grams - there's a huge inconsistency between cups and grams and of course between weight and volume measurements for liquids vs. solids, so wherever possible to be precise, measure by weight (pretty enough to minimize dishes by using the 'tare' feature on a small kitchen scale - less math involved too) -Leave the batter in the fridge overnight - someone mentioned this already but the reason for it is to let the batter moisturize, basically -for chocolate chips, I mix up dark bittersweet and semi-sweet chocolate chips and chunks for different texture and balancing again the amount of sweet and fat that's already in the batter. I find dark chocolate (at least 70%) gives you a slightly bitter edge that adds richness without adding sweet When baking bread, it depends greatly on whether you're using a convention oven or convection oven, humidity/temperature of the room, if the baker's hands tend to run warm or cold -making bread from scratch using a sourdough starter is the best way to go to avoid processed yeast - starter can be kept in the fridge and 'fed' once a week, but bakers that like to bake often may leave it out at room temp and feed it 1-2x a day -feeding a starter consists of equal amounts of water and flour - and you look for it to about double in volume (in a jar) and have bubbles/air pockets throughout -sourdough will be much more active in warm/hot weather/temps than cold so bakers often they have to adjust proving times seasonally -You need lots of time and patience to bake bread this way - it can take 2-3 days (although most recipes make 2 loaves' worth) because of the rest time (e.g., 12 hour first proof, overnight proof, etc.) - you don't want to disturb the proving process (could see a younger button poking the poofy thing and letting some of the air out, impacting the prove xD) -Convection ovens are ideal because there's usually a proving setting or bake setting that locks in the heat/steam; convention ovens are typically designed to release steam/heat and that does affect the bake. Convention ovens are notorious for not being accurate with oven temps, There are workarounds including using a baking stone (aka pizza stone) to create a flat, even surface and a pan with boiling water underneath to help create steam for a crusty exterior

Anonymous

1. Room temperature everything (butter, eggs) for cakes and cookies. Butter as cold as possible for pastry, biscuits and pie. 2. Add coffee (or espresso) to chocolate doughs/batters to enhance flavour. Add almond extract to cherry to do the same. (Something about the molecular makeup being nearly identical and I do not remember the rest). 3. Chilling the cookie dough so that your cookies maintain their shape and cook more evenly in the oven is good. Chilling the cookie dough *after* you've shaped the cookies (using a cookie scoop or weighing them out) is even better! 4. You want to let the cookies sit on the baking sheet for a few minutes (length of time depends on cookie) to finish cooking before transferring them to a cooling rack. And you do want to transfer them to a cooling rack otherwise you've got a chance of slightly soggy cookies. 5. Bananas make a pretty good egg substitute, they make for very soft, chewy cookies, but they *will* make everything taste like banana - a good combo for banana as egg substitute is old-fashioned ginger molasses cookies or oatmeal cookies (now you have breakfast cookies!) 6. Coat your mix-ins (chocolate chips, raisins, etc.) with flour before adding them in. It helps them stick to the dough, and stops them from sinking to the bottom in cake batter. 7. There are recipes for edible cookie dough which eliminate the egg and require baking the flour on its own to kill any germs but I don't know how well they work as actual cookies. 8. Kneading bread to develop gluten = good. Overmixing cake/cookie/pastry dough to develop gluten = bad. 9. Sourdough discard makes for really tasty sugar cookies. 10. Press extra chocolate chips/chunks into the tops of your cookies while they're still warm for extra chocolate! 11. Weighing ingredients will result in more consistency over measuring them by volume.

Anonymous

Like with garlic, you measure vanilla extract with your HEART. And with some recipes, once I make them a couple of times I don’t need to read the book anymore. So something like Button’s fav cookies? Nick might have it memorized and not need to even reference anything.

Anonymous

I am by no means a baker but I heard if you rest the cookie dough for 36 hours (at least), it’s supposed to taste better - though I’m not sure if it’s only restricted to chocolate chip cookies or not. You can find the claim in this video, the guy in here explains about it a bit (around the minute of 11.20-12.15): https://youtu.be/h4CyhQqAPpk There are also a lot of videos in which people try that recipe, so you can search “2-day cookies” to see if it’s true or not. (I only watch one video by RachhLovesLife, so I can’t know for sure, but her reaction is positive)

Anonymous

If you measure things with a baking scale it will be more accurate Adding a pinch of salt enhances flavor A little bit of espresso enhances chocolate flavor I don’t think this is useful for cookies it’s just an interesting thing I’ve learned. With certain recipes like pie dough you change how much water is in in depending on the humidity and temperature of the room. So like in the winter you add more water vs the summer. Or with bread you just squirt the water into the oven to increase the humidity(unless you have a fancy oven)

Anonymous

Asked a friend of mine (she's the baker in our friend group) and this is what she had to say: - More flour in the cookies will make them puffier/dome shaped - Ratios are 1:2 for butter to sugar and 1:3 for butter to flour (aka for every cup of butter you put in, add 2 of sugar and 3 of flour unless as stated before you want them puffier) - Leaving the cookies on the sheet after they are out will continue to cook them. Usually waiting a minute or so to take them off and put them on the cooling rack helps. - Putting a piece of bread in with a bag of cookies helps them stay soft. Since the bread will absorb all of the air and go stale first.

Anonymous

Cookie dough needs to be mixed just enough so everything is combined, if you overmix cookies they get super flattened and crispy! Edit: IMO as a lover of cookies, hand mixed is best. Using a stand mixer leaves too much room for error.